Dinner
Carrots sautés
Carrots sautés, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil young carrots, not longer than your forefinger, for eight minutes in salted wat.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil young carrots, not longer than your forefinger, for eight minutes in salted water.
- cover with boiling water and cook tender.
- Drain, lay for a minute in cold water until you can handle them, and cut each carrot in two, each half into strips.
- Heat a tablespoonful of butter in a frying-pan with a half teaspoonful of white sugar, a little salt and pepper, and when it boils lay in the strips of carrot.
- Cook three minutes after the bubble recommences;
- sprinkle with chopped parsley, toss about for one minute, drain and serve hot.
Historical transcription
Source method
- 1
Boil young carrots, not longer than your forefinger, for eight minutes in salted water. Rub and scrape off the skins; cover with boiling water and cook tender. Drain, lay for a minute in cold water until you can handle them, and cut each carrot in two, each half into strips. Heat a tablespoonful of butter in a frying-pan with a half teaspoonful of white sugar, a little salt and pepper, and when it boils lay in the strips of carrot. Cook three minutes after the bubble recommences; sprinkle with chopped parsley, toss about for one minute, drain and serve hot.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.